Best Cranberry Orange Tart Recipes

CRANBERRY-ORANGE CURD TART

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, sugar, ginger, and salt for crust in a small bowl. Mix in melted butter, vanilla extract, and almond extract until mixture is combined and comes together in a thick dough.
• Press dough evenly into the bottom and up the sides of the prepared tart pan. Place the tart pan on a large baking sheet.
• Bake in the preheated oven until golden, 20 to 25 minutes.
• Beat egg yolks and egg together in a large bowl with an electric mixer. Set aside.
• Combine cranberries and sugar in a large saucepan. Cook over medium heat until cranberries pop and sugar is dissolved, 8 to 10 minutes. Pour mixture into a blender. Add orange juice, orange zest, vanilla extract, and salt. Leave the lid vent open on the blender; do not seal without having a way to steam to vent, and cover the lid with a kitchen towel.
• Blend on low speed until mixture is smooth and thoroughly pureed. Pour the warm mixture gradually into the eggs, whisking constantly.
• Pour curd back into the saucepan and cook over low heat until mixture is thickened, 8 to 10 minutes. Remove from heat and stir in butter, 1 tablespoon at a time, until thoroughly combined, ensuring each piece of butter has thoroughly melted before adding the next. Strain the mixture through a fine-mesh sieve. Discard solids. Pour strained curd into the prepared crust.
• Bake in the preheated oven until curd is set around the edges and jiggles slightly in the center, 20 to 25 minutes. Allow to cool to room temperature before removing from the tart pan, 30 minutes to 1 hour.

CRANBERRY-ORANGE CRUMB TART

Steps:

• Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough 1 Tbsp. zest from orange. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

CRANBERRY-ORANGE-APPLE TART

Steps:

• 1. For Filling: Grate enough peel from 1 orange to measure 1 tablespoon and reserve. Cut all peel and pith from oranges. Cut between membranes of oranges with small sharp knife to release segments. Cut segments into thirds.
• 2. Combine grated orange peel, apples, cranberries, sugar, raisins, orange juice and ground cinnamon in heavy large saucepan. Stir over medium heat until mixture comes to a boil. Reduce heat to medium-low and simmer until mixture thickens and leaves path on bottom of pan when spoon is drawn across, stirring occasionally, about 20 minutes. Remove saucepan from heat. Mix in Grand Marnier and orange segments. Transfer filling to medium bowl. Press plastic wrap directly onto surface of filling; refrigerate until well chilled. Can be prepared 1 day ahead.
• 3. For the Crust: Blend flour, slivered almonds, sugar and salt in processor until almonds are finely ground. Add chilled unsalted butter and blend in using 10 on/off turns. Add almond extract. With machine running add 6 tablespoons water and process just until moist clumps form, adding more water by tablespoons if dough is too dry. Gather dough together. Form 1/4 of dough into ball; flatten to disk. Form remainder of dough into ball; flatten to disk. Wrap both disks in plastic and refrigerate until firm, about 20 minutes. (Dough can be prepared 1 day ahead. Keep refrigerated. Before continuing, let dough stand at room temperature until slightly softened.)
• 4. Roll out larger dough disk on lightly floured surface to 1/8-inch-thick round. Transfer dough to 11-inch-diameter tart pan with removable bottom. Gently press dough into place. Trim edges. Freeze crust until firm, about 20 minutes.
• 5. Position rack in center of oven and preheat to 400 Degrees F. Line crust with foil. Fill with beans or pie weights. Bake crust 20 minutes. remove beans and foil and bake crust until golden, about 10 minutes. Brush egg glaze over inside of crust. Bake crust 1 minute. Transfer to rack and cool completely
• 6. Spread 3-1/2 cups filling into crust and refrigerate.
• 7. For cookies...do all the same steps but; Lightly butter cookie sheet, Roll out small dough disk on floured surface to 1-/8-inch thickness. Using 2-inch decorative cookie cutters, cut out cookies. Transfer cookies to prepared cookie sheet and refrigerate. Reduce oven temperature to 375 Degress F. Brush cookies lightly with egg glaze. Bake until light brown, about 15 minutes. Transfer cookies to rack and cool. (Can be prepared 8 hours ahead.

CRANBERRY-ORANGE TART

Steps:

• Cream butter and sugar (in a stand mixer, or with a hand-held electric beater) on low speed until well-mixed. Add the egg in three doses, about 1 tbsp at a time; wait until each is fully incorporated, and scrape down the sides of the bowl before adding the next. Add salt, orange zest and optional orange oil. Sift flour, and add to bowl. Mix on low speed about 20 seconds, until a loose dough is formed. Wrap in plastic and pat into a flat disc. Refrigerate at least 1 hour.
• Roll dough out to about 1/8" thick. Place dough into a 12" tart pan. Dock the bottom of the crust with a fork or rolling docker. Cover dough with parchment or foil and fill with beans or pie weights. Bake in preheated 350°F oven 15 minutes. Remove the weights and bake another 10 minutes until lightly browned. Cool to room temperature.
• Meanwhile, beat together cream cheese, confectioner's sugar, grated ginger and salt. Beat with paddle attachment until fluffy and well mixed. Refrigerate until needed.
• Combine cranberries, orange juice, sugar and salt in a medium saucepan. Bring to a boil. Let boil for 2 minutes, then cover tightly and allow to cool to room temperature.
• Whip heavy cream and sugar until thick and holding fairly stiff peaks. Fold in orange juice and orange zest.
• Spread cream cheese evenly over bottom of tart crust with an offset spatula, filling the corners. Pour the cranberries over the cheese and spread evenly. Refrigerate 4 hours or overnight. Serve with a dollop of whipped cream and a sprinkling of diced, candied ginger.

CRANBERRY-ORANGE CRUMB TART

Steps:

• Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack.
• For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling. Finely grate enough peel from orange to measure 1 tablespoon. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice.
• In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated peel and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°.Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.

TART CRANBERRY ORANGE BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In a small bowl, beat the egg, orange juice and butter. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. , Transfer to four 4-1/2-in. x 2-1/2-in. x 1-1/2-in. loaf pans coated with cooking spray. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Bread may be frozen for up to 3 months.

CRANBERRY-ORANGE CRUMB TART

Steps:

• Preheat oven to 375°. In a small bowl, mix 1-3/4 cups crushed crackers and 1/4 cup sugar; stir in melted butter. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 7-8 minutes or until edges are lightly browned. Cool on a wire rack., For topping, in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar; cut in cold butter until crumbly. Refrigerate while preparing filling., Finely grate enough zest from orange to measure 1 tablespoon. Cut a thin slice from the top and bottom of the orange; stand orange upright on a cutting board. Cut off peel and outer membrane, starting from the top. Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane. Squeeze membrane to reserve additional juice., In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice. Add cranberries, brandy, grated zest and reserved juice; toss to coat. Let stand 15 minutes. Preheat oven to 425°. , Bring cranberry mixture to a full boil, stirring constantly. Add orange sections; heat through. Pour into crust; sprinkle with topping. Bake 10-15 minutes or until topping is golden brown. Cool on a wire rack.